Nutritional composition of cranberries

Nutritionally, cranberries have long been recognized as rich sources of ascorbic acid, vitamin A, thiamine, riboflavin, niacin, dietary fiber, and the essential minerals such as calcium, magnesium, manganese, phosphorus and potassium.

Cranberries also contain a unique blend of organic acids. Citric and malic acids predominate, followed by quinone (approx. 1.0%) and benzoic acid (approx. 0.01%), typical for a large variety of fruits.

Raw cranberries are fairly low in calories (46 kcal per 100 g) and carbohydrate (11%). Monosaccharides comprise from 2.2% to 6.0% of the small cranberry and from 3.4 to 7.1 of the large cranberry and are dominated by glucose and fructose, with glucose amounting to 58.9 – 65.9%.

The small cranberry usually contains only 0.01% - 0.5% sucrose, whereas the large cranberry accumulates significantly larger amounts (3.9-5.3%) of sucrose.

Cranberries contain ascorbic acid. The small cranberries accumulate and average of between 15.3% an 30% ascorbic acid. They are a good source of fiber and bioflavonoids, and a fair source of potassium. A serving of fresh cranberries is a good source of antioxidant polyphenols; and contains 1 mg of sodium.
Nutritional composition of cranberries

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